North Street Kitchen

07/09/2026

Things we’ve been up to recently.

Summer is over. All of a sudden. There are parking spaces, moments to breath, even time to take photos of food before it is whisked off the pass.

This summer has been a long one, with many challenges, but we’re super grateful to our team for sticking at it with us. A reminder that we are closing for our annual break after lunch service on Friday 18th September. Reopening week beginning 28th September with our winter hours schedule.

Salt hake, tomatoes & aioli
Ray wing, honeycomb tomatoes, caper butter
Beef heart, potatoes, runner beans, mustard
Oysters on the pass after a lengthy hiatus
Poached pears, thyme custard, spiced meringue (because Autumn)
Our first Tatin of the year (because Autumn)
Picking up a wheel of the good stuff from Cornish Gouda Co.
Cold beef, sauce gribiche
Sand sole, corn, crispy ham
Disco scallops, devilled butter
Ham hock terrine with our first batch of pickles this year
Ricotta gnudi, sweetcorn & Cornish Gouda
Some nice bottles opened and served by the glass now we have time to talk people through the wine list
The evening light this time of year.

01/09/2026

Closed for our annual holiday 19/09-27/09 inclusive. There will also be no dinner on Friday 18/09.

Its been an exceptionally busy year so far, for which we’re so, so grateful (not to mention quite humbled - those of you who queued for over an hour in the rain the bank holiday just gone in particular!), but now is our chance to reset, recover and unwind.

Closing might not make business sense in such a seasonal town, but it’s something that our incredibly hard-working team deserves.

Upon return, we’ll be reverting to our winter hours.

Thanks for your continued support and understanding.

Ethan & Hazel x

P.S. the poster thief has still not been apprehended. Any leads much appreciated.

24/08/2026

28/07/2026

The busier it gets, the more the menu changes but the less time we have to take photos of things.

Plenty of lobsters from our mate Pete appearing on the menu as salads, halves with mayonnaise, or in sandwiches.

We are fully into tomato season now (25kg dispatched last week in various guises). Roasted costolutto from Earthbound Farm seen here with monkfish and crispy potatoes. Honeycombs from Mora Farm with their fine beans alongside a beast of a Porchetta.

The final berries of what’s been a very early and intense berry season.

Courgettes continuing to fruit with abandon.

The new merch drop you’ve all been waiting for. Hats now available on our website and from the restaurant. The denim hat modelled here by Ethan Friskney-Bryer whilst picking the biggest chard ever witnessed and the smallest potatoes.

21/07/2026

Crème caramel, berries

mackerel, grilled tomatoes from Mora Farm

sea bass, broad bean tops & lemon butter

Salad of peas, broad beans & artichokes. Goat’s curd from Maryellen Hughes

Mora Farm tomato salad

Confit mackerel, cucumber & mustard salad.

Turbot, braised fennel from Earthbound Farm and bouillabaisse sauce.

Fried heligan gold cheese, aioli & sobrassada from Westcombe

Turbot, roasted tomatoes from Earthbound Farm, green sauce

Raw courgette & broad bean salad (from our garden!), fresh cheese

Porchetta, new potatoes & cabbage ‘slaw

Octopus, tomato & olive salad

13/07/2026

North Street Kitchen is, we hope, a lot of things to a lot of different people. We’ve never written a mission statement, but if we were to, it’d be a restaurant serving legitimately sustainable and local food to as wide a variety of people as possible.

It’s for this reason we are utterly thrilled - and a little coy - to announce we’ve been listed as number 28 in the The Good Food Guide Best Local Restaurants 2026.

Awards aren’t why we run a business - they can’t be. But we appreciate every single one of those we receive. It keeps us motivated in what is a hugely difficult economic climate as well as vindicates our decisions.

Whilst there are only two people in this photo, this is an award for the huge number of people who continue to contribute to the running of this small seaside restaurant: staff, suppliers, regular guests, occasional guests have all played a part in this.

Thank you to every single one of you.

05/07/2026

We’re hiring!
We’re on the hunt for another chef to join our small team for the summer season (July-September).
After a busy start we’re looking to expand our kitchen team with another full-time member (although we would consider part-time for the right candidate).
The role would encompass a mixture of prep and service shifts, so previous kitchen experience is essential.
We do absolutely everything in house (bread, fish prep, stocks, sauces, lots of vegetables, pasta, some whole animal butchery, etc.).
We’re a nice bunch, who offer good pay, a nice working environment and a view of the estuary from the kitchen (which most people call a ‘sea view’).
Accommodation also considered for those out of county.
Pay DOE.
Email [email protected] with your CV to apply

29/06/2026

It’s green season. Peas on everything season. Try and stay hydrated season. Try and water the garden season. Try to not get sunburnt season. Fishing season. Berry season. Tomato season (almost). Salad season. Cold vegetable plate season. Sandwich season. Cold dessert season.

This is our favourite season.

11/06/2026

Fully booked for dinner this week!

We seem to have spent a lot of time over the past month or so, telling people we’re fully-booked for dinner. We appreciate that it’s disappointing - it is for us too, believe it or not - especially if you’ve just happened upon us whilst on holiday.

We never set out to be anything remotely exclusive, but we are now very full for dinners for the next few months. Whereas in the past dinners would only fill up in the preceding week, now we find the busier weekends full from a month, sometimes two, in advance.

We’re not trying to scaremonger, or build hype. Honestly. If anything, this is a reminder that North Street Kitchen opened as a lunch spot and that it’s only in the past couple of years that we’ve added dinner services.

We’re a very small team (although we are hiring 👀) with a finite capacity; both in terms of seats in the restaurant and amount of hours we can feasibly work, or ask others to work in our stead.

We remain open for lunch Wednesday-Sunday from 12-2:30pm (until the end of September) which is walk-ins only. Walk-ins only with no exceptions (birthdays, anniversaries, engagement parties included - even our own families have to queue).

This is the perfect time to come for those who feel they’ve ’missed out’ on dinner. Whilst crab is in decline (thanks octopuses), we still have a steady supply of lobsters so these will start to feature more at lunch as well. But remember, if you want to guarantee a table, come before 12 and join the queue.

As ever, we are truly humbled by the support of our little restaurant by the sea. It’s amazing, if a little intimidating, to see the queue forming at 11:45 even on a soggy Wednesday in mid June.

Stay kind and see you there x

📷 Charlotte Pygmy-Haynes

09/06/2026

We are not a farm to table restaurant. Nor are we a restaurant on - or even with - a farm. What we do have is access to is a walled garden on a beef farm just across the river where, time permitting, we grow vegetables to use in the restaurant (under the watchful eye of our terrier-shaped supervisor).

We continue to rely heavily on Oli (), Milo (.farm) and Ryan () for variety and expertise in growing the more tricky fruits and vegetables.

That said, we are very proud of what we manage to generate from a small space and with very limited time.